Directions

To make the spring rolls: Cook the noodles according to the package directions. Drain and coarsley chop.

2.

In a large bowl, combine the noodles, cabbage, carrots, peanuts, scallions and sesame oil. Set aside.

3.

Fill a 10" pie plate with warm water. Place one of the rice papers in the water and soak for 30 to 60 seconds, or until the paper is pliable. Transfer to a clean kitchen towel and blot gently to dry.

4.

Place 1/3 cup of the noodle mixture on the bottom third of the rice paper. Lift the bottom edge of the paper over the filling and fold the sides toward the center. Roll up as tightly as possible.

5.

Repeat with the remaining papers and filling. Serve at room temperature within 1 to 2 hours.

6.

To make the dipping sauce: In a small saucepan, combine the cornstarch or arrowroot and water. Stir until dissolved. Add the rice vinegar, soy sauce, sugar, garlic, ginger and red-pepper flakes.

7.

Bring to a boil over medium-high heat, stirring constantly, or just until thickened (this will happen very quickly). Remove from the heat and cool to room temperature. Transfer to a small serving bowl and serve with the spring rolls.

Serving Suggestions

For a decorative presentation, roll one leaf Thai lemon basil into each spring roll. After placing the filling on the rice paper, place the leaf upside down in the center third of the paper. Roll up so that the leaf is visible through the top of the completed spring roll.

Recipe Notes

Rice papers are like thin, white tortillas with a delicate texture when soaked in water. They are available in large supermarkets and Asian grocery stores.